Serves 2 people – from the Chairman’s Kitchen

Life should be simple – not always possible of course – and so should be cooking. This recipe is simple and is also delicious.

  • 2 small bunches of Broccolini – wash and cut into small (1 cm) pieces
  • 1 clove of Garlic – peel and fine chop
  • 7 Anchovy fillets with some oil – medium chop
  • 1 small Red Chilli – prick 3 or 4 times with the point of a sharp knife
  • 2tbsp of Pine nuts – place in a small pan and lightly toast for about 1 minute then remove and set aside.
  • 150g Farfalle (spirals)
  • Olive oil
  • Salt
To Prepare

Cook pasta in boiling water for about 20 minutes then drain and set aside, keep warm.
In a large pan add 2 tbsp of oil over medium heat and when hot add the chopped garlic, chilli and anchovies.
Cook for 1 minute then add the chopped broccolini and stir from time to time adding salt if required. Cook for a further 15 to 20 minutes keeping all well mixed. Add the cooked pasta and mix together.
Plate up and sprinkle with toasted pine nuts and a drizzle of olive oil.

The Wine

‘Museum Release’ Marsanne; although the Wine Club exclusive Tahbilk Roussanne/Marsanne/Viognier blend would work pretty smartly as well.


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